• Korean journal of food and cookery science
• /
• v.32 no.4
• /
• pp.441-448
• /
• 2016

Purpose: This study was conducted to investigate the effect of cabbage powder on the quality characteristics of rice nutritional bars. Methods: In order to analyze quality characteristics, total phenolic content, DPPH free radical scavenging activity, baking loss rate, leavening rate, specific volume, moisture content, color, texture analysis, and sensory evaluations were assessed. Results: The total phenolic content and DPPH free radical scavenging activity of rice nutritional bars significantly increased with an increase in the content of cabbage powder (p<0.05). The baking loss rate, leavening rate, specific volume, and moisture content of the rice nutritional bars were significantly reduced as the amount of added cabbage powder increased (p<0.05). As the concentration of cabbage powder increased, the lightness and redness of the bars' crust and crumbs decreased, while yellowness increased (p<0.05). In texture analysis, the control bars showed the highest hardness values. Adhesiveness, springiness, and cohesiveness values slightly decreased with higher cabbage powder content in the groups with added cabbage powder (p<0.05). When consumer acceptability was measured, rice nutritional bars prepared with 15% cabbage powder showed the highest scores in color, whereas the rice nutritional bars prepared with 20% cabbage powder showed the lowest scores in flavor (p<0.05). In characteristic intensity rating, the taste and off-flavor of rice nutritional bars significantly increased with increasing amounts of cabbage powder (p<0.05). Conclusion: Judging from our results, it can be concluded that the addition of cabbage powder to rice nutritional bars during processing can enhance consumer preference for the bars, total phenolic content, and DPPH free radical scavenging activity.

• Architectural research
• /
• v.13 no.3
• /
• pp.41-47
• /
• 2011

A study on the free vibration analysis of elastic bar is described in this paper. In order to determine the natural frequencies of bars, a bar element is developed by using isogeometric formulation. The B-spline is introduced to represent the geometry of bar and the same geometric definition is also used to define its unknown displacement field in isogeometric formulation. Therefore, the stiffness and mass matrices are derived by the order-free B-spline basis function. The efficiency and accuracy of the present isogeometric bar elementis demonstrated by using several numerical tests. From numerical results, it is found to be that the present isogeometric element produces very accurate natural frequencies of bars. Finally, the present isogeometric solutions are provided as future reference solutions.

• Korean journal of food and cookery science
• /
• v.33 no.1
• /
• pp.1-8
• /
• 2017

Purpose: The aim of this study was to evaluate the quality characteristics of rice nutritional bars prepared by adding Chinese artichoke (CA) powder to the rice powder. Methods: CA rice nutritional bars were prepared with various levels of CA powder (0%, 5%, 10%, 15%, and 20%) and designated as CA0 (without CA powder), CA5, CA10, CA15, and CA20, respectively. The total phenolic content, DPPH free radical scavenging activity, moisture content, pH, baking loss rate, leavening rate, volume, color, texture analysis, and sensory evaluations of rice nutritional bars were performed. Results: The total phenolic content and DPPH free radical scavenging activity exhibited an increase with increase in the substitute amount of CA powder. The results showed that the pH of rice nutritional bars decreased in all sample groups as the content of CA powder increased. The volume of the sample group with CA powder was higher than that of CA0. As the content of CA powder increased, lightness of the rice nutritional bars crumbs decreased while redness and yellowness increased. The texture analysis of rice nutritional bars showed that hardness, gumminess, and chewiness were the highest in CA0 while springiness and cohesiveness were the lowest in CA0. With respect to characteristic intensity rating, the taste, flavor, and softness of rice nutritional bars increased with increasing amounts of CA powder. In terms of consumer acceptability, CA15 and CA20 received the highest scores with respect to texture. Conclusion: Therefore, the results of this study indicate that replacing 15% of the rice powder with CA led to an efficient enhancement in the antioxidant and nutritional values of rice nutritional bars as well as the sensory quality.

• Structural Engineering and Mechanics
• /
• v.75 no.1
• /
• pp.123-131
• /
• 2020

The bond performance of glass fibre reinforced polymer (GFRP) bars and that of steel bars embedded in Alkali Activated Cement (AAC) concrete are analysed and compared using pull-out specimens. The bond failure modes, the average bond strength and the free end bond stress-slip curves are used for comparison. Tepfers' concrete ring model is used to further analyse the splitting failure in ribbed steel bar and GFRP bar specimens. The angle the bond forces make with the bar axis was calculated and used for comparing bond behaviour of ribbed steel bar and GFRP bars in AAC concrete. The results showed that bond failure mode plays a significant role in the comparison of the average bond stress of the specimens at failure. In case of pull-out failure mode, specimens with ribbed steel bars showed a higher bond strength while specimens with GFRP bars showed a higher bond stress in case of splitting failure mode. Comparison of the bond stress-slip curves of ribbed steel bars and GFRP bars depicted that the constant bond stress region at the peak is much smaller in case of GFRP bars than ribbed steel bars indicating a basic bond mechanism difference in GFRP and ribbed steel bars.

• Asian Pacific Journal of Cancer Prevention
• /
• v.16 no.3
• /
• pp.1083-1089
• /
• 2015

Background: Compliance with California's smoke-free restaurant and bar policies may be more a function of social contingencies and less a function of legal contingencies. The aims of this study were: 1) to report indications of compliance with smoke-free legislation in Korean bars and restaurants in California; 2) to examine the demographic, smoking status, and acculturation factors of who smoked indoors; and 3) to report social cues in opposition to smoking among a sample of Koreans in California. Materials and Methods: Data were collected by telephone surveys administered by bilingual interviewers between 2007-2009, and included California adults of Korean descent who visited a Korean bar or restaurant in a typical month (N=2,173, 55% female). Results: 1% of restaurant-going participants smoked inside while 7% observed someone else smoke inside a Korean restaurant. Some 23% of bar-going participants smoked inside and 65% observed someone else smoke inside a Korean bar. Presence of ashtrays was related to indoor smoking in bars and restaurants. Among participants who observed smoking, a higher percentage observed someone ask a smoker to stop (17.6%) or gesture to a smoker (27.0%) inside Korean restaurants (N=169) than inside Korean bars (n=141, 17.0% observed verbal cue and 22.7% observed gesture). Participants who smoked inside were significantly younger and more acculturated than participants who did not. Less acculturated participants were significantly more to likely to be told to stop smoking. Conclusions: Ten years after implementation of ordinances, smoking appears to be common in Korean bars in California.

• Structural Engineering and Mechanics
• /
• v.8 no.3
• /
• pp.243-256
• /
• 1999

Using appropriate transformations, the differential equation for flexural free vibration of a cantilever bar with variably distributed mass and stiffness is reduced to a Bessel's equation or an ordinary differential equation with constant coefficients by selecting suitable expressions, such as power functions and exponential functions, for the distributions of stiffness and mass. The general solutions for flexural free vibration of one-step bar with variable cross-section are derived and used to obtain the frequency equation of multi-step cantilever bars. The new exact approach is presented which combines the transfer matrix method and closed form solutions of one step bars. Two numerical examples demonstrate that the calculated natural frequencies and mode shapes of a 27-storey building and a television transmission tower are in good agreement with the corresponding experimental data. It is also shown through the numerical examples that the selected expressions are suitable for describing the distributions of stiffness and mass of typical tall buildings and high-rise structures.

• Structural Engineering and Mechanics
• /
• v.34 no.4
• /
• pp.399-416
• /
• 2010

The purpose of this paper is to utilize the numerical assembly method (NAM) to determine the exact natural frequencies and mode shapes of a multi-step beam carrying multiple rigid bars, with each of the rigid bars possessing its own mass and rotary inertia, fixed to the beam at one point and supported by a translational spring and/or a rotational spring at another point. Where the fixed point of each rigid bar with the beam does not coincide with the center of gravity the rigid bar or the supporting point of the springs. The effects of the distance between the "fixed point" of each rigid bar and its center of gravity (i.e., eccentricity), and the distance between the "fixed point" and each linear spring (i.e., offset) are studied. For a beam carrying multiple various concentrated elements, the magnitude of each lumped mass and stiffness of each linear spring are the well-known key parameters affecting the free vibration characteristics of the (loaded) beam in the existing literature, however, the numerical results of this paper reveal that the eccentricity of each rigid bar and the offset of each linear spring are also the predominant parameters.

• Journal of Korea Water Resources Association
• /
• v.47 no.1
• /
• pp.37-47
• /
• 2014

This study examines the processes and the behaviour characteristics of forcing bars in channels with periodic variable width in the alternate and braided regimes by using a two dimensional numerical model. The wavelength and the migration speed decrease as the amplitude of variable width increases. The forcing effects of the width variation on the alternate bars is stronger than those on the braided bars. The bar migration speed increases as the dimensionless amplitude in the braided regime is 0.25. However, the migration speed is abruptly decreased as the amplitude in it was larger than 0.25. The bar migration speed increases in the alternates bar regime as the dimensionless wavelength increases. However, the migration speed decreases around 1 of the wavelength. As the bar wavelength and the variable width wavelength coincide, the bars don't migrate downstream by the strong forcing effects on the bars due to the suppression by the width variation.

• Journal of the Korean Society of Food Culture
• /
• v.37 no.6
• /
• pp.547-554
• /
• 2022

This study aimed to investigate the physicochemical characteristics and antioxidant activity of cereal bars containing various concentrations (0, 10, 20, or 30%) of apple pomace (AP). Highest vitamin B₁ and C contents were observed in 30% AP-containing bars, but vitamin B₂ and B₃ contents were highest in the control (0.347 and 3.566 mg/100 g, respectively). Cutting strength decreased significantly in an AP concentration-dependent manner. Total polyphenol and flavonoid contents in 10% AP bars were 2.949±0.157 mg of GAE/g and 1.001±0.009 mg of CE/g, respectively. Antioxidant activities were assessed by measuring free radical scavenging activities, and 10% AP bars had the highest activities, as determined by ABTS (2,2'azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid) and DPPH (α-α-diphenyl-β-picrylhydrazyl) assays (0.412±0.008 and 0.492±0.021 mg GAE/g, respectively). These results suggested that apple pomace should be regarded a potential nutritional and antioxidant source.

• Journal of Welding and Joining
• /
• v.29 no.1
• /
• pp.41-45
• /
• 2011

SnAgCu lead-free solder alloy is considered as the best alternative to eutectic tin-lead solder. However, the detailed material properties of SnAgCu solder are not available in public. Hence, this paper presents an estimation of mechanical properties of SnAgCu lead-free solder. In particular, the weight percent of Ag was varied as 1.0wt%, 2.5wt%, 3.0wt%, and 4.5wt% in order to estimate the effect of Ag in the Sn-xAg-0.5Cu ternary alloy system. For this purpose, four types of SnAgCu bars were first molded by casting and then standard specimens were cut out of molded bars. Micro-Vickers hardness, tensile tests were finally performed to estimate the variations in mechanical properties according to the weight percent of Ag. Test results reveal that the higher the weight percent of Ag is, the higher the hardness, yield strength, and ultimate tensile strength become. More material properties will be further investigated in the future work.